“Q” is for Quinoa, now if you had asked me about this awesome pastaish dish just last week I’d have to tell you that I’ve never eatin it let alone made it! But after going to our favorite restaurant last week and ordering a dish that had this in it……..I had to ask the manager for the recipe!! Click Here for the complete Dish…..however this makes an awesome side dish for any meal, I just happened to have it in a Stuffed Acorn Squash, with Root Veggies and Baked Seasoned Chicken….I know I know sounds delish right!!!
OK here we go……..Ingredients:
2 1/2 Cups WATER
1 Small ONION, DICED
3 Stalks CELERY, DICED
3 CARROTS, DICED
1/2 Cup of DRIED CRANBERRIES
1/2 Cup GREEN ONIONS, DICED
1 Tsp. TABASCO
3 tbsp. TOASTED PECANS
1 tbsp. BROWN SUGAR
I started with chopping my veggies first, I just got them all ready to add. I didn’t have pecans (and frankly I find it disgusting that they are $7.99 for a small bag, so the rule in my house is don’t buy another kind of “nut” product until the other is gone!) So I substituted with walnuts. Probably not as good since pecans have that sweet taste and well…….walnuts don’t but I’ve already tried this and it was awesome!!
I then sauted the veggies in light oil for about 5 minutes.
I then added the water and brought it to a boil, then I turned it down a bit and let it simmer for 20 good minutes. I just kept stirring it to make sure everything cooked together.
While that was simmering I toasted my walnuts because, well that’s what I thought I was supposted to do, not sure if it make a difference but I did it anyways!
Then right before it was finished I added the toasted walnuts, tabasco, salt, pepper, green onions and brown sugar and stirred that a few times.
That’s basically it, this is the mixture that is stuffed inside the indent of an Acorn Squash imagine that! YUM!
Oh and that’s not even including the root veggies that go on top of this and the secret ingredient that gets drizzeled on top of everything…….you’ll have to stay tuned for that!!